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Calamares a la Romana
Roman style fried calamari rings in a light batter with lemon. Crispy, tender, and dangerously snackable.
The whole recipe in 60 seconds
Calamares a la Romana, in 5 ideas
- The batter should be thin; you want a crisp shell, not a doughy coat
- Sparkling water makes the batter lighter than still water
- Two minutes is the sweet spot; longer and the squid turns rubbery
- Patting the squid dry is what keeps the batter sticking
- Serve immediately; fried calamari waits for no one
What you need
Ingredients
- 1.5 lbs squid, cleaned and cut into rings
- 1 cup flour
- 1 tsp baking powder
- 1 cup cold sparkling water
- 1 tsp salt
- Oil, for frying
- Lemon wedges and aioli, for serving
How to make it
Directions
- Pat the squid very dry.
- Whisk flour, baking powder, salt, and sparkling water into a thin batter.
- Heat oil to 360 F.
- Dip rings in batter, let excess drip off, and fry 2 minutes until golden.
- Drain on a rack and salt immediately.
- Serve with lemon wedges and aioli.
Money saver. Buy whole squid and clean it yourself; it is half the price of pre cut rings and takes only minutes.